Browsing by Author "Khalifa M."

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    Determination of antimicrobial activity and chemical composition of pimento & ginger essential oil
    (2017-07-01) Şener N.; Özkinali S.; Gür M.; Güney K.; Özkan O.; Khalifa M.
    The essential oil was obtained from pimento (Pimenta racemosa Mill.) and ginger (Zingiber officinale Rosc.) through hydrodistillation method. The chemical composition of pimento and ginger essential oils were analyzed by GC-MS. It was found that the most abundant components were methyleugenol (52.33%) and zingiberene (16.32%) in essential oils of pimento and ginger, respectively. The antimicrobial activities of essential oils were investigated against 18 microorganisms with minimum inhibitory concentration (MIC) method. While pimento essential oil behaved strong antimicrobial against all bacteria apart from S. epidermidis, ginger essential oil exhibited poor activity against all bacteria. As a result of this study; it can be suggested that pimento essential oil is a preservative in the medicinal application and food industry.
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    Essential oil of oregano and savory; chemical composition and antimicrobial activity
    (2017-07-01) Özkan O.; Güney K.; Gür M.; Pattabanoğlu E.; Babat E.; Khalifa M.
    The essential oils of oregano (Origanum vulgare ssp. hirtum) and savory (Satureja thymbra) plants were obtained through steam distillation method. The chemical compositions of their essential oils were analyzed via GC-MS technique. Furthermore, their antimicrobial activities were studied by using minimum inhibitory concentration (MIC) method. Their chemical composition was found as carvacrol (63.97%), p-cymene (12.63%) and linalool (3.67%) in oregano essential oil as major compounds and also, as carvacrol (42.7%), o-cymene (17.98%), linalool (9.65%), caryophyllene oxide (5.25%) and γ-terpinene (4.22%) in savory essential oil as major compounds. As a result, it can be said that that oregano and savory essential oil may be useful in the medicinal application and food industry as a preservative against harmful microorganisms.